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Many people in the US are avoiding lettuce in the wake of the cyclospora outbreak. Here are 10 crispy and crunchy salad options from Ottolenghi’s signature spices to Nik Sharma’s fruity grains, from our huge recipe collection
A fresh, crunchy salad by Yotam Ottolenghi. Cucumber is a hard-working salad component at the best of times but, here, with the combination of curried, crunchy nuts and a sweet-sour tamarind dressing, it will work overtime on your meal-prep menu.
4 Persian cucumbers, halved, deseeded and cut into ¼in-thick slices2 cups (14oz) ripe cherry tomatoes, halvedSalt and black pepper
1 red onion, peeled and cut into thin rounds1 large carrot, trimmed, peeled, then cut into thin ribbons (I use a vegetable peeler)1 red chili, thinly sliced (remove and discard the pith and seeds if you prefer less heat)½ cup roughly chopped flat-leaf parsley½ tsp black cumin seeds, toasted
For the curried cashewsGenerous ½ cup cashew nuts
1 tsp olive oil
2½ tsp madras curry powder
For the tamarind dressing2.5oz tamarind puree
1½ tbsp maple syrup2½ tbsp fresh lime juice (from about 2 limes)
For the mint dressing1 cup lightly packed mint leaves
2 garlic cloves, peeled and crushed2 tbsp fresh lemon juice5 tbsp olive oil
In a large bowl, mix the cucumbers and tomatoes with a half teaspoon of salt and leave to sit for 30 minutes.
In a small bowl, mix all the ingredients for the curried cashews with a quarter-teaspoon of salt, then spread out on a small sheet pan and roast for 15 minutes, until deeply golden and dark in places. Remove and leave to cool.
Meanwhile, mix all the tamarind dressing ingredients in a small bowl and set aside.
Put all the mint dressing ingredients in a small food processor, add a half teaspoon of salt, and blitz to an almost-smooth green dressing.
Drain the cucumber and tomato, discarding the liquid they’ve released. On a large, lipped platter, layer up the cucumber, tomato, onion rounds, carrot ribbons, chili, parsley and both dressings (or divide between airtight containers). Top with a scattering of the cashews and black cumin seeds, and serve or chill in the fridge until you’re ready to serve.
This addictive, substantial salad by Rukmini Iyer is inspired by a broccoli dish served at UK restaurant chain and will have even the most hardened salad skeptic converted. It’s packed with color, flavor and texture and tastes just as good the next day in a lunchbox.
2 cups snow peas, halved1 head broccoli, florets separated and thinly sliced (about 4 cups)½ red onion, peeled and thinly sliced2 limes, zest finely grated, then juiced to get 3½ tbsp 3 tbsp olive oil1in-piece fresh ginger, peeled and grated1 tsp sea salt flakes
1 red chili, thinly sliced6 medjool dates, stoned and sliced1 cup pecans, roughly chopped
Tip the snow peas, broccoli and onion into a large bowl of boiling water, leave them to blanch for two minutes, then drain well.
Meanwhile, make the dressing: in a small bowl, whisk the lime zest and juice, olive oil, ginger, sea salt and chili.
